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The Schweitzer's German Potato Salad

From: jayne
Sent: Tuesday, January 05, 2016 11:29 AM
Subject: hot German potato salad

i am hoping you can help me in my search….many years ago, during the early to mid 1970’s, and perhaps extending a few years beyond, 
my family would occasionally dine at the most amazing German restaurant, which was in sunapee nh, called  "the schweitzer’s"… they
served a hot German potato salad, that was outstanding…i have never had one that even comes close to being as good, and believe me, 
i have tried many recipes attempting to duplicate it…even though the restaurant is no longer open, i have a feeling that descendants
of this family remain….if so, they may have access to the original recipe, and if i got ahold of it, i would treasure it forever…
i have many fond memories of stopping in for dinner there with my parents, on our way up to our ski chalet in Vermont. being a very 
picky eater at the time (hehe, not now), i think they gave in to my pleas to stop there, in large part, because i would actually eat 
all my food, which was a rare occurrence (again, ha ha)….i know if i could experience this delicious hot potato salad again, it would 
instantly transport me back to some very special moments with my parents, who are no longer with us….thank you in advance, for any 
info you might find.

jayne m

Hi Jayne,

The only mention of The Schweitzer’s that I could find on the Internet was a postcard and a menu for sale on E-bay. See: Schweitzer's Menu

I have several cookbook collections with recipes from restaurants of years gone by, but, alas, none of them had anything from The Schweitzer’s. The only idea I have left is to post your request on my site in the hopes that one of my readers will have some input. I could not find anything about the owners of The Schweitzer’s or their descendants, but perhaps one of them will see this.


Swiss, Austrian, or German Cabbage & Potato Soup

-----Original Message----- 
From: Peter
Sent: Wednesday, December 30, 2015 8:54 PM
To: Phaedrus
Subject: soup

Dear Uncle Phaedrus, Once again i have a question for you. In 1961 I spent 3 
months in a small town in Switzerland, Grindlewald, going to summer school.
One of the Masters, a local Swiss, invited myself and two other students to 
go on a Sunday hike with him. We went to the top of the chair lift and hiked
2 hours up the mountain to a small lodge on a peak surrounded with lighting 
rods. We went to the local entrance for lunch. We had a hearty bowl of soup,
Cabbage and other vegetables in a heavy base of maybe potatoes. It was 
superb, of course we were very hungry. I have had soups of the nature in 
many small German or Austrian Inns . It’s similar to a Very hearty vegetable 
soup in every small Inn through the Germanic areas of Europe.
Please can you come up with something of this nature? Merry New Year. Peter

Hello Peter,

Happy New Year to you.

There are a lot of cabbage and potato soup recipes out there., and many of them contain ingredients that you don't mention, such as cheese, ham, beans, cream, sausage or other meats. Most all recipes of this type have onions or leeks. Many have bacon for flavor. I looked for cabbage and potato soup recipes with any connection to Switzerland or the Alps or Austria or Inns, but that was unproductive. cabbage soup made with potatoes is a quite common German dish, but without details on the other ingredients in the soup that you had, it's quite difficult to narrow it down.

Have a look at these. Perhaps one will be close:

German Cabbage Soup

Potato and Cabbage Soup

Winter Potato Soup

Country Potato and Cabbage Soup

Cabbage Soup

Potato Cabbage Soup


Hey Phaed: 

Last year a couple of friends of mine vacationed in Switzerland and of course brought me back some recipes. 
Here are two of the soup recipes they had.          

Timm in Oregon 

Bündner Gerstensuppe 
Barley and Vegetable Soup 
Grindelwald Region Switzerland 


1 medium size onion, peeled and finely chopped 
1 large leek, washed and finely chopped white part only 
3 medium size carrots, peeled and finely diced 
3 stalks celery including leaves, finely diced 
1 bay leaf 
5 ounces smoked bacon, diced 
8 cups vegetable stock 
3/4 cup pearl barley 
2 medium size russet potatoes, peeled and diced 
2 cups green cabbage, shredded 
Kosher salt to taste 
Black pepper, freshly ground to taste 
1 cup cream 


Fresh parsley, chopped 

Heat the butter and olive oil in a soup kettle over medium-high heat. Add the onion and leek and cook until they begin to soften, 
about 10 minutes. Add the carrots, celery, bay leaf and bacon and lower heat to medium; cook for 10 minutes while occasionally 
stirring. Add stock, barley, potatoes and cabbage; simmer for 1 hour and then season with salt and pepper to taste Stir in the 
cream and bring back to heat, without boiling. Ladle into bowls and garnish with parsley. 

Soupe de Chalet 
Fribourg Region Switzerland 


1 tablespoon butter 
6 ounces leeks, cut into thin strips and washed 
1 medium size onion, peeled and finely chopped 
1 kohlrabi, deeply peeled and diced 
1 carrot, peeled and diced 
2 cups vegetable stock 
2 ounces pasta of choice, such as macaroni 
2 tablespoons milk 
15 ounce can butter beans, rinsed and drained 
3/4 cup cream 
4 ounces baby leaf spinach 
2 ounces Gruye`re, grated 
1 pinch nutmeg, freshly grated 
Black pepper, freshly ground to taste 

In a soup pot, melt the butter and then add the leeks and onion and let sweat until beginning to soften. Add the Kohlrabi and carrot; 
continue cooking. Add the vegetable stock and bring to the boil; reduce the heat, cover and simmer for about 10 minutes. Athe pasta 
and milk and bring back to the boil; reduce the heat, simmer for about 10 minutes. Add the beans, cream, spinach and Gruye`re; 
warm through over low heat until the cheese has melted and then season with nutmeg and pepper. 

Bill Knapp's Ham Croquettes

From: "Cynthia" 
Subject: Bill Knapps Ham Croquettes
Date: Thursday, December 31, 2015 9:33 AM

Hope this helps! 

Mother's Kitchen 

I'm trying to preserve as many Michigan restaurant recipes as I can. 

May Peace Prevail on Earth 

 Bill Knapp's Style Ham Croquettes

3 tablespoons butter
1/2 teaspoon curry powder (optional)
1/4 cup all-purpose flour
3/4 cup milk
1 T prepared mustard
1 lb cooked ham coarsely diced
1/4  onion coarsely diced
2/3 cup dry bread crumbs
1 egg, beaten
2 tablespoons water
Oil for deep-fat frying

In a saucepan, melt butter; stir in curry powder and flour. Gradually add milk. Bring to a boil; 
cook and stir for 2 minutes or until thickened. Remove from the heat.  In a food processor, 
process ham and onion until meat is chopped very fine.   Add to saucepan and cool thoroughly.  
With wet hands, shape mixture into 10 balls. Roll balls in bread crumbs; shape each into a cone. 
Whisk together egg and water. Dip cones into egg mixture; roll again in crumbs.  Heat about an 
inch of oil in a Dutch oven to 375°. Fry croquettes, a few at a time, for 2 to 2-1/2 minutes or 
until golden brown. Drain on paper towels; keep warm.  Serve with chicken gravy.

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